- 8 small baby marrows
- Juice of 1 small lemon
- Zest of 1 small lemon
- 50 ml Saint Sebastian Bay Extra Virgin Olive Oil
- 1 tsp sea salt
- ½ tsp freshly ground pepper
- 1 red onion, sliced
- 100 ml white wine vinegar
- 100 g capers
- ¼ cup microgreens
- 500 ml sunflower oil, for frying
- 20 ml Saint Sebastian Bay Extra Virgin Olive Oil
1. Using a vegetable peeler, slice the baby marrow lengthwise into ribbons.
2. Place in a large bowl and drizzle over the lemon zest, lemon juice, slat and pepper and Saint Sebastien EVOO
3. Be careful when mixing to make sure you don't break the baby marrow ribbons.
4. Marinate for 10 mins
5. While the baby marrows are marinating, add the red onion to the white wine vinegar. Fry the capers.
6. Heat a saucepan with the olive oil over medium heat.
7. Test the oil by adding a piece caper to the oil.
8. If it bubbles then the oil is ready.
9. Fry the capers till crispy and drain on a piece of paper towel.
10. Drain the red onion from the vinegar.
11. Top the salad with the pickled onions, capers and micro herbs.
12. Drizzle with Saint Sebastien Bay Balsamic vinegar. Serve immediately.